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Arugula Lentil Salad
Wed, 03/23/2011 - 11:40am
Arugula is one of the earliest fresh spring greens available. Of all the salad greens, arugula is one of the most nutritious. Packed with disease fighting phytochemicals, vitamins, and minerals, arugula can help the body cleanse itself of toxins and potential carcinogens.
The best way to eat arugual is raw. I enjoy it with lentils tossed with a vinaigrette dressing and topped with Feta cheese.
Lentil Arugula Salad
1 1/2 cup dry lentils
1 onion
1 bay leaf
1 clove garlic
1Tbsp. red wine vinegar
1/2 tsp salt
1/2 tsp freshly ground pepper
1 Tbsp extra virgin olive oil
1 bunch arugula
1/2 cup crumbled feta cheese
- Rinse lentils, cover with 2 inches of water, add peeled and halved onion and bay leaf. Cook lentils about 20 min just until done. Remove onion.
- Mince garlic and place in large salad bowl. Add the vinegar, salt, and pepper and let sit for about 10 minutes to combine the flavors. Whisk in the oil to finish the dressing.
- Add lentils to the dressing and toss to coat thoroughly.
- Rinse arugula leaves and pat dry. Cut the leaves in ribbons and add to the lentils.
- Toss in feta cheese to taste.
Enjoy! Robin
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Robin started contributing to Lumigrate in August 2010. "Meet Robin Thomas", a topic in our biographies/vitae forum is at http://www.lumigrate.com/forum/meet-robin-thomas to read all about her journey, which was greatly influenced by the need to help solve her youngest son's significant health challenges. For those who want just the overview here: After working over 22 years in medical research at the University of North Carolina on chronic inflammatory diseases she switched her focus to preventive health in 2004 when she was introduced to USANA Health Sciences. Robin is passionate about helping others improve their health, have more energy, manage their weight, and improve their skin.
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This recipe looks awesome, Robin -- I'm going to make it today -- I was wanting something that would be good with some fish from last night that's not devoured yet. This is my kind of recipe -- no wheat, easy to make, doesn't take a lot of pre-planning or thinking WAY ahead, and I have them on my shelf as a staple.
I just was talking with someone about Braggs as vinegar and how I am really wanting to incorporate it more into my cooking. . So I'll likely use that and maybe a little rice vinegar as I'm just not a fan of vinegars that are potent and I have a bit of an irritated throat right now additionally.
Thanks for posting! Excellent timing, you must be a mind-reader in that you included this in your excellent e-newsletter today! ~~ Mardy
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